Chicken with champignons in cream sauce

Chicken with champignons in cream sauce

Easy-to-prepare dishes can be tasty, satisfying and appetizing at the same time. Even a simple recipe can make dishes worthy of a festive table. These foods include chicken with mushrooms in a creamy sauce. You can make it according to different recipes and in different ways. Knowing the general principles of cooking this hot snack and several of its most popular recipes, even an inexperienced cook will cope with the task.

Cooking Features

If you have chicken, champignons and cream in the refrigerator, you can feed guests and households with a delicious dinner, without spending a lot of energy on cooking it. To the result did not disappoint, you only need to know a few important points.

  • Fresh and chilled chicken usually turns juicier than frozen. So that the difference is not noticeable, it is enough to properly defrost the product. Defrosting without a sharp temperature difference is considered correct. If the chicken is allowed to thaw in the refrigerator or at room temperature, it will remain almost as juicy as it has not undergone freezing. If you try to speed up the process with the help of a microwave, you risk getting dry meat, which even cream and champignons cannot make tasty and tender.
  • You can cook any portion of chicken with cream mushrooms in cream. The most succulent chicken legs are obtained, the most tender and dietary chicken breast comes out, especially if it is cleared from the skin.
  • Usually, before cooking with champignons, chicken is cut into small pieces, but you can stew with them in cream and chicken breasts, legs, wings entirely or cut into large pieces. The nature of chopping chicken depends on the specific recipe.
  • Small mushrooms can be extinguished with whole chicken, but more often, mushrooms are cut into several pieces or cut into plates.
  • Onions and garlic shade the taste of mushrooms well, so they are often included in the meal of champignons and chicken. Greens, too, are usually not superfluous. But a lot of spices are better not to add, so that they do not overshadow the taste of the main ingredients.
  • Champignons for cooking with chicken in cream are most often used fresh or frozen. If canned mushrooms are used, cream must be taken fat, otherwise they may curl up because vinegar often contains vinegar or citric acid.
  • If you want the creamy sauce to be thick, you can add flour or starch to the composition of the dish. Some recipes involve the use of these components initially.

Champignons and chicken in a creamy sauce can be cooked in a pan, in an oven or in a multi-cooker. Technology cooking dishes may vary depending on what it is made and what it consists of. To avoid mistakes and get the expected result, you should follow the recommendations that accompany the specific recipe.

Chicken with champignons in a creamy sauce in a frying pan


  • chicken fillet - 0, 2 kg;
  • fresh champignons - 150 g;
  • onions - 100 g;
  • butter - 20 g;
  • refined vegetable oil - how much will go;
  • flour - 20 g;
  • cream with fat content of 10% - 0, 2 l;
  • fresh greens (dill, parsley) - 20 g;
  • salt, black pepper powder - to taste.

Preparation Method:

  • Wash, dry chicken fillet with a kitchen towel, cut it into cubes of about 1.5 cm.
  • Free the onion from the husk, cut it into small pieces.
  • Wash, blot mushrooms with a napkin, cut them into plates.
  • Wash, shake off the water from the greens, finely chop it with a knife.
  • Heat a spoonful of vegetable oil in a pan, place the onion in it. Fry it until golden brown, remove from the pan.
  • Add some vegetable oil, put chicken pieces into it. Brown them for 7-8 minutes.
  • Remove the chicken from the pan. Add some oil again and fry the mushrooms in it.
  • Return the chicken and onions to the pan. Salt, pepper, mix.
  • Sprinkle foods with flour, cover with cream. Stew chicken with mushrooms in cream for 3-4 minutes.
  • Add greens and a slice of butter. Stir. Cover the pan with a lid and then simmer for 2-3 minutes. Remove pan from heat.

The appetizer prepared according to this recipe is best served with a side dish. As it is possible to use friable porridges, macaroni, vegetable stew and potatoes cooked according to any recipe.

Chicken with champignons in a creamy sauce in the oven


  • chicken wings or legs - 0, 8 kg;
  • champignons - 0, 4 kg;
  • curry seasoning - 5 g;
  • cream with fat content of about 20% - 0, 25 l;
  • refined vegetable oil - how much will go;
  • salt, black pepper powder - to taste.

Preparation Method:

  • Wash chicken legs or wings. If you want to get a more dietary dish, remove the skin. If desired, you can cut each wing into 2 parts. It is advisable to cut the legs into 2-3 portions.
  • Mix salt, pepper and curry. Rub the chicken pieces with this mixture.
  • Grease the baking sheet with a thin layer of oil. Put the chicken pieces into it.
  • Wash mushrooms. Obsushiv napkin, cut into large pieces, dividing each mushroom into 2-4 pieces, depending on its size. Small mushrooms can be left intact.
  • Spread the mushrooms between the pieces of chicken.
  • Fill with cream.
  • Heat oven to 180 degrees. Put the form in it with chicken and mushrooms. Cook the food 40-50 minutes depending on the size of the chicken pieces.

When serving to the table, do not forget to put several pieces of mushrooms with which the bird was stewed in each plate with the chicken.

Chicken stewed with mushrooms in a creamy sauce in a slow cooker


  • chicken breast fillet - 0, 4 kg;
  • champignons - 0, 4 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • wheat flour - 40 g;
  • drinking cream (10% fat) - 0.5 l;
  • salt, seasonings - to taste;
  • butter or refined vegetable oil - 40 g.

Preparation Method:

  • Rinse the chicken fillet under running water, dry with a kitchen towel, cut across the fibers into chunks no thicker than 1 cm.
  • Wash mushrooms, dry with a napkin, cut into plates.
  • Onion, freeing from the husk, cut into small cubes.
  • Scrape carrots, wash and blot with a napkin. Grind it on a grater with large or medium holes.
  • Pour oil into the multicooker bowl, put the onion and carrot into it.
  • Turn on the unit by selecting the program “Frying” or “Baking”. Cook vegetables for 10 minutes.
  • Add chicken and mushrooms, mix. Cook for 20 minutes in baking mode.
  • Dilute flour with a small amount of cream. Beating the mixture with a whisk, add cream until they run out. The result should be a smooth mixture that does not contain flour lumps.
  • Mix the cream with salt and seasonings, pour the products in the slow cooker with the resulting sauce.
  • Switch the multicooker to the “Quenching” program, set the timer to half an hour.

Chicken with mushrooms, onions and carrots in cream can be cooked in the “Multipovar” mode. Then the total cooking time will be 1 hour, the temperature will need to set 95 degrees.

Chicken stewed with mushrooms in a cream-based sauce is tender and juicy. It can be served as a self-starter or a side dish. Mashed potatoes, vegetable stews, pasta, rice, or crumbly buckwheat are often used in its quality. A dish of chicken and mushrooms, stewed in cream, can be nourishing and dietary, it can be cooked in a frying pan, in an oven or a slow cooker. The choice of recipe depends on what result the cook wants.

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